Adapted from ShopRite Recipes.
INGREDIENTS:
- 1 pound vegan Italian sausage (or 2 cups Butler soy curls rehydrated with chik'n broth)
- 1 tablespoon oil
- 2 onions, diced
- 4 cloves garlic, minced
- 4 medium red bell peppers, diced
- 2 cans petite diced tomatoes, drained
- 1 pound mushrooms, quartered
- 1 - 24 oz jar marinara sauce
- 4 cups water
- 1 teaspoon Italian seasoning
- 16 ounces pasta, uncooked
- 1 package Daiya mozzarella cheese
- In a deep skillet cook onion, garlic and red bell peppers with oil for 6 minutes.
- Stir in tomatoes, marinara sauce, water, Italian seasoning, mushrooms and sausage
- Salt to taste and bring to a boil
- Divide uncooked pasta evenly between two casserole dishes
- Spoon a few cups of sauce over pasta and stir to combine
- Spoon the rest of the sauce on top of the pasta
- Cover casseroles and bake at 350 degrees for 50 minutes
- Remove from oven, sprinkle Daiya cheese on top, recover and let stand for 15 minutes
